FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
CHEESE AND HERB RAVIOLI FILLING
These ingredients will keep very well for a week or so, and is a great way to, as I say, plan a hurry-up-dinner. You can alternate the cheeses and by doing so,perhaps find new things that you like.Source: Food Network The amounts vary, depending how large or small you make your ravioli. I make fried ravioli and when I use this recipe, I get, maybe 8-10. If anyone makes this, please let me know how many you get.
Provided by FLUFFSTER
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, thoroughly combine all ingredients.
- Chill in the refrigerator for a few minutes to firm up.
Nutrition Facts : Calories 126.6, Fat 9.9, SaturatedFat 6.5, Cholesterol 51.8, Sodium 137.9, Carbohydrate 1.3, Sugar 0.6, Protein 8
CHEESE AND HERB RAVIOLI FILLING
Provided by Tyler Florence
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
HERBED RAVIOLI
For an easy meal that's ready in only 20 minutes, just add fresh herbs, olive oil and Parmesan cheese to a package of four-cheese ravioli.
Provided by Bree Hester
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Cook ravioli as directed on package; drain and return to saucepan.
- Add oil, basil, parsley, pepper flakes, salt, pepper and lemon peel; toss to coat.
- Divide ravioli among 4 serving bowls or plates. Top with Parmesan cheese. Garnish with basil sprigs.
Nutrition Facts : ServingSize 1 Serving
RED-PEPPER AND HERB RAVIOLI
Dress up any variety of store-bought ravioli in minutes with flavored oil and fresh herbs. Add a green salad and a loaf of rustic bread, and dinner is ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 7
Steps:
- In small saucepan, heat oil over low heat for 3 minutes. Add red pepper, and cook 2 minutes. Set aside.
- In a large pot of boiling salted water, cook ravioli until it floats to the top, about 6 minutes for fresh. (For frozen, cook for 6 minutes after the pasta floats to the surface.) Drain, and return to the warm pot. Gently toss ravioli with flavored oil, chives, parsley, lemon juice, and 1/4 teaspoon salt.
Nutrition Facts : Calories 454 g, Fat 19 g, Protein 18 g
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